Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 61, Issue 2, Pages 422-429Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2014.12.035
Keywords
Drop impact; Maximum spread factor; Spray coating; Cellulose nanofibers
Categories
Funding
- FONDECYT [1130587, 1120661]
- DICYT-Usach
- CONICYT
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Drop impact on a solid surface has received attention for a variety of industrial applications, such as in edible coatings by spray methods. In the present work, drop impact behavior of edible coating formulations (ECF) based on gelatin, glycerol and cellulose nanofibers on banana and eggplant epicarps was studied. Drops of ECF were generated by a precision flat tipped syringe needle connected to a digitally controlled syringe pump. A high-speed camera recorded the spreading dynamics of impacting drops and the maximum spread diameter was determined by ImageJ program. Maximum spread factor is dependent upon the concentration of gelatin and cellulose nanofibers since these components modify the viscosity and surface tension, respectively. For coating formulations with low viscosity, xi(max) proportional to we(0.24 +/- 0.01), while for formulations with high viscosity, xi(max) proportional to we(0.19 +/- 0.02). (C) 2014 Elsevier Ltd. All rights reserved.
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